Compliments of David’s Restaurants

 “Bearnaise” Aioli



Yield: 1 1/2 Cups



1 T Shallot, minced
1 T Dried tarragon
3 T Red wine
3 T Red wine vinegar

2 Egg yolks
3 T Lemon juice
2 T Water
1 t Salt
½ t Cayenne pepper

3/4 C neutral oil like canola oil or grape seed
¼ C Extra-virgin olive oil

 2 T Chopped parsley

Method of Preparation:

  1. Combine all reduction ingredients in a small sauce pan and bring to boil. Reduce until almost completely dry.
  2. Combine the egg yolk, lemon, water, salt, and cayenne in a blender cup and start blender.
  3. Slowly add in the oils, being careful to fully incorporate the oil. 
  4. Transfer aioli to a mixing bowl and stir in the reduction and the chopped parsley.

This recipe is for personal use and enjoyment only.